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Calvados and Bärenjäger Honey Liqueur amp up this classic cold-weather cocktail recipe.
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Serve this simple, elegant dip with crudites, such as carrots, fennel, endive, and broccoli.
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This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
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This salad version of elotes, a classic Mexican street food, features grilled corn, Cotija cheese, and cilantro dressed in a chile-lime mayonnaise.
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Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
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Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out!
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Sriracha, chile-garlic sauce, gives a kick to deviled eggs, a classic party favorite.
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Red salmon is complemented with golden raisins and apples and given a kick with crushed red pepper flakes. Serve on bagels, whole wheat toast or whole wheat saltines.
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Tofu creates a smooth, creamy consistency in this balsamic vinaigrette.
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Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.
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This dressing with avocado, lime, and ranch seasoning works as a salad dressing or a dip for veggies. Feel free to reduce the garlic amount if you're not a huge garlic fan.
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Tostadas layered with a homemade salsa, shrimp, and avocado are a quick and easy lunch or appetizer.